Bart's Recipes
Preheat the oven to 180 degrees (fan setting). Rinse the cherry tomatoes and halve them. Pat the cod fillet dry with paper towels. Rub the fish on both sides with a small amount of the sea salt and black pepper.
Place the cod in the center of a large oven dish and distribute the halved cherry tomatoes around it. Pour the olive oil over the fish and tomatoes. Then sprinkle the dried Italian herbs, remaining sea salt and the rest of the black pepper evenly over everything in the dish.
Slide the oven dish into the middle of the oven and bake for 20 to 25 minutes until cooked through. Check that the fish is opaque and flakes easily into chunks. The cherry tomatoes should be soft and have released their juices.
Remove the dish from the oven and let it rest for one minute. Divide the cod and tomatoes immediately onto the plates. Spoon any remaining cooking liquid from the oven dish over the fish as sauce.
